Isolation and Characterization of Salmonella from Broiler Carcasses or Parts

Bokanyi, R. P.; Stephens, J. F.; Foster, Douglas N.

doi:10.3382/ps.0690592

Cited by 52 publications

(14 citation statements)

References 17 publications

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“…Os achados encontrados no antibiograma, registrados na Quadro 3, diferiram daqueles observados por Berchieri Jr. (1983), que demonstrou resistência total ao sulfazotrim e resistência parcial à tetraciclina (77,0%) e à cefoxitina (0,7%) ;Bokanyi Jr. et al 1990 encontraram o percentual de 3,6% de resistência à ampicilina e 34,5% à tetraciclina, Costa (1996) encontrou 3,79% de resistência à cefoxitina e 16,45% à tetraciclina. No entanto, estão em concordância com BokanyI Jr.…”

Section: Discus Discus Discus Discus Discussão E Conclusões São E Conunclassified

Salmonella em carcaças de frango congeladas

Santos¹,

Berchieri²,

Fernandes

et al. 2000

Pesq. Vet. Bras.

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total de 150 carcaças de frango congeladas, de quatro marcas comerciais, foram analisadas para pesquisa de Salmonella. Foram examinadas 43 carcaças de cada uma das marcas A, B, D e 21 da marca C. Observou-se um percentual de 32,0% de contaminação. Foram identificados 11 sorotipos: S. Agona, S. Anatum, S. Enteritidis, S. Hadar, S. Havana, S. Mbandaka, S. Montevideo, S. Ouakam, S. Poona, S. Schwarzengrund e S. I 4, 5, 12: -. O antibiograma das cepas mostrou 100% de resistência à ampicilina, 75,0% à cefalotina, 52,1% à cefoxitina, 22,9% à tobramicina, 6,2% à polimixina B e à tetraciclina, 4,2% à gentamicina e 2,1% à netilmicina, ao aztreonam e à amicacina. Todas as cepas apresentaram sensibilidade total ao cloranfenicol e ao sulfazotrim.

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Section: Discus Discus Discus Discus Discussão E Conclusões São E Conunclassified

Salmonella em carcaças de frango congeladas

Santos¹,

Berchieri²,

Fernandes

et al. 2000

Pesq. Vet. Bras.

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“…For isolation of E. coli, 200 l of a meat rinse solution was streaked onto MacConkey agar (Difco) plates and incubated at 35°C for 24 h. Following incubation, lactose-positive colonies (3)(4)(5) were streaked onto eosin-methylene blue (Difco) agar plates. Typical E. coli colonies on eosin-methylene blue agar (green and shiny or with dark or purple centers) were subcultured in 10 ml of Trypticase soy broth (Difco) and incubated for 24 h at 37°C.…”

Section: Methodsmentioning

confidence: 99%

Prevalence ofCampylobacterspp., Escherichia coli, andSalmonellaSerovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

Zhao

Villena

et al. 2001

Appl Environ Microbiol

533

291

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A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n ‫؍‬ 184) were contaminated with Campylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yielded Campylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722 Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

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“…Reports of illnesses due to bacterial (Salmonella sp.) contaminations of different food products such as, pasteurized milk, [5][6][7] tomatoes, [8] eggs, [9,10] orange juice, [11] milk, [6,[12][13][14] chicken, [15][16][17][18] ground beef [19] and cheddar cheese [20] are well documented.…”

Section: Introductionmentioning

confidence: 99%

Magnetoelastic biosensor for the detection of Salmonella typhimurium in food products

Guntupalli

Lakshmanan

Johnson

et al. 2007

Sens. & Instrumen. Food Qual.

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In this article, a magnetoelastic sensor immobilized with polyclonal antibody for the detection of Salmonella typhimurium in food products is described. The remote query nature of magnetoelastic sensors enables the detection of bacterial species in sealed and opaque containers. Bacterial binding to the antibody on the sensor surfaces changed the resonance parameters, and these changes were quantified by the shift in the sensor's resonance frequency. Response of the sensors to increasing concentrations (5 · 10 1 -5 · 10 8 cfu/ml) of S. typhimurium in three different food products (water, fat-free milk and apple juice) was studied and similar responses were observed. These results were also further ascertained by Scanning Electron Microscopy (SEM) studies. A detection limit of 5 · 10 3 cfu/ml, with a sensitivity of 139 Hz/decade was obtained for the sensors tested in water samples, as compared to 129 Hz/decade in apple juice and 127 Hz/ decade in fat free milk. A 2 · 0.4 · 0.015 mm sensor was employed in all the investigations. The dissociation constant K d and the binding valencies for S. typhimurium spiked in water samples was 435 cfu/ml and 2.33 respectively; as compared to 309 cfu/ml and 2.38 for apple juice; and 1389 cfu/ml and 1.85 for fat free milk samples. Bacterial binding was specific and a divalent binding was observed.

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Isolation and Characterization of Salmonella from Broiler Carcasses or Parts

Cited by 52 publications

References 17 publications

Salmonella em carcaças de frango congeladas

Salmonella em carcaças de frango congeladas

Prevalence ofCampylobacterspp., Escherichia coli, andSalmonellaSerovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

Magnetoelastic biosensor for the detection of Salmonella typhimurium in food products

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